Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Powidl Liwanzen with sour cream
A touch of tradition on your plate – with these golden-brown Liwanzen and the fruity Powidl filling, you can enjoy a classic dessert from Austrian pastry cuisine!
Cooking time: 50 minutes
Ingredients
| Ingredients (4 servings) | ||
|---|---|---|
| 150 | g | Powidl |
| 1 | dash | Rum |
| 1 | pinch | Cinnamon |
| 20 | g | Yeast, fresh |
| 1 | piece(s) | Egg |
| 1 | piece(s) | Egg yolk |
| 500 | ml | Milk, lukewarm |
| 1 | pinch | Salt |
| 0,5 | piece(s) | Peel of untreated lemon |
| 40 | g | Powdered sugar |
| 300 | g | Flour, smooth |
| 250 | ml | Sour cream |
| 250 | g | Old Viennese breadcrumbs |
| Oil for frying | ||
Preparation
- Add a dash of rum and a little cinnamon to the Powidl. In a bowl, combine the crumbled yeast, egg, egg yolk, half of the milk, salt, lemon zest and sugar, and stir with a wooden spoon. Add the remaining milk and the flour alternately, little by little, stirring constantly. Work the batter until it becomes thick and viscous and bubbles start to form, which should take about 5 minutes.
- Let the batter rise in the warm oven at 95–104 °F (35–40 °C) for half an hour. If you have a pancake pan with indentations for mini pancakes, pour a few drops of oil into each indentation, otherwise pour into a normal pan; the Liwanzen are not deep fried. As soon as the oil is hot, pour the batter into the pan with a small ladle, let it set, then turn over and finish. Spread Powidl over the Liwanzen, add the curd cheese, dust with powdered sugar and finally cover with sour cream.
Wine-tip
Medium golden yellow, silver reflections. Fresh passion fruit notes, delicate honey blossom, candied orange peel, some lemon balm and jasmine. Complex, juicy, vivid sweetness,...
Burgenland, Austria
Falstaff "Viennese cuisine"
40 top chefs present their best original recipes
Falstaff Verlags GmbH, 2024
39,90 Euro
